Knead dough on the counter for about 5 minutes so as it can become smooth and elastic. Divide dough into 12 equal-ish sized balls. Brush each ball with a bit of melted butter. Drape a clean, dry dish cloth over the dough balls and let sit for about 1 hour.

After the dough balls have about doubled in size, preheat oven to 425 degrees. Fill a glass casserole half full of water and place on bottom rack of the oven. Then, put 1 qt of water, 1 t baking soda, and 1/2 cup granulated white sugar into a medium-sized sauce pan and bring to boil. Reduce heat to medium. Then, use fingers to make a hole in the center of each dough ball.

One at a time, drop a dough ball into the sauce pan. Leave in for about a minute. Use a slotted spatula to retrieve dough from water and place onto a cookie sheet lined with parchment paper.

Mix one egg white with 1 t water and brush generously onto bagels. Sprinkle bagels with mixture of 1 T poppy seeds, 1 T sesame seeds, 1/2 t onion powder, 1/2 t garlic powder, 1/2 t paprika. Place on a rack in the middle of the oven and bake for about 15 minutes. Makes 12 delicious bagels. Toast them if you want them to be epic.

I like to eat these bagels with a french onionLaughing Cow cheese wedge and some veggies (think: spinach, red/green/yellow bell pepper, carrots, tomatoes, green onion, etc.). Or I just use them as the base for an epic sandwich (think: sprouts, hummus, mushrooms, veggies, etc.). They bagels will freeze well if they are sealed tightly in a Ziploc bag. Don't forget to wash and re-use the Ziploc bag (fill with soapy water, scrub a bit, rinse, turn inside out, let dry) at least one hundred thousand times.

Here's the skinny (per bagel):

About 260 calories
About 50g carbohydrates
About 2g fat
About 3g protein

Yours truly,

Food is my 'thang'. I'm passionate about it. My addiction to cooking is beyond ridiculous. Thankfully I live with four wonderful women who support me in my crazy cookery.
Basically, I make magic with food by not following recipes. Some say it's a gift. I say it's just courage, imagination, and a little luck. And it doesn't always work out.
Recently, it was pointed out to me that my magic isn't repeatable. I can rarely make something twice and have it taste the same. And so begins the blog: an attempt at documenting the magic...